Directions:
1. Heat oil in a 4-quart Dutch oven over medium-high heat until the oil is hot and shimmers, but does not smoke.
2. Add meat in batches making sure to not overcrowd the pan. Season with salt and pepper. Saute until browned on all sides. Remove meat and tent with foil until all meat is cooked. Drain all but 2 tablespoons of fat from the pan.
3. Add onion and sauté until tender and translucent. Make sure onion does not brown.
4. Add the beef stock, Stonewall Kitchen Roasted Garlic and Onion Jam and Guinness. Adjust seasoning by adding salt and pepper.
5. Add cooked meat, potatoes and carrots. Bring to a simmer. Reduce heat, cover and braise 1-2 hours until meat is tender. It is important that a low simmer is maintained to assure the meat will be tender.
6. Stew can be thickened with flour if desired.

Directions:
1. In a small saucepan melt butter and cook the onion and apple until tender.
2. Place butternut squash in a large saucepan and cover with water. Cook squash until tender. Drain.
3. Combine the squash, apple and onion mixture in a food processor and process until smooth. Return these ingredients to the large saucepan.
4. Add remaining ingredients heat through and serve in warm bowls.